I wrote restaurant reviews for SF Station (a local city guide) and was a weekly contributor at KQED’s food blog, Bay Area Bites for over five years. I was also contributing editor at Glam. More recently I have written for FoodNetwork, OpenTable, Recipe.com, Refinery 29 and various other publications both online and in print.

Sabtu, 30 Juli 2011

Baked Apples with Agave Nectar

This simple, and fairly healthy apple dessert features two unusual products. Agave Nectar is a sweet syrup, derived from the agave plant (close relative to the one that yields tequila!) and while very sweet it doesn't raise your blood sugar. It also doesn't taste of much - just sweet.

Virgin plum oil, that I got sent to me from France, is intriguing. It tastes strongly of almonds, the same was as apricot kernels. Great alternative for those allergic to nuts, but craving the flavor. In this dessert - not essential. Swap it for a little butter, and perhaps a few drops of almond extract, if you have it.